How to contact the mailbox
If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email firstname.lastname@example.org or fax (916) 321-1109. Please include your full name, your city and phone number.
Prep time: 25 minutes
Makes about 4 dozen
Phyllis Hagmann of Rialto wanted to make rum balls for Christmas this year and was looking for a good recipe.
This is a twist on a bourbon balls recipe. Instead of vanilla wafers, it calls for ginger snaps; instead of pecans it calls for walnuts, and also substitutes dark rum for the bourbon.
1 cup finely crushed ginger snaps
1 cup powdered sugar
1 to 1½ cup finely chopped walnuts
2 tablespoons unsweetened cocoa powder
2 tablespoons light corn syrup
¼ cup dark rum
¼ cup granulated or powdered sugar
Combine crushed ginger snaps, 1 cup powdered sugar, walnuts and cocoa powder. Add corn syrup and rum and mix well.
With dampened hands, shape into 1-inch balls. Roll in granulated or powdered sugar.
Pack loosely in a tin, separating layers with wax paper. Cover tightly and store at least 24 hours for best flavor.